Main ingredients:
Beef tenderloin: 100g; Chicken tenderloin: 100g.
Auxiliary materials:
Red pepper shreds: 40g; Sweet beet shreds: 50g; Carrot shreds: 30g; Green pepper shreds: 30g; Bamboo shoot shreds: 40g; Yellow pepper shreds: 40g; Baking soda: 1g.
Seasonings:
Salt: 2g; Chicken powder: 2g; Pepper: a little; Yellow wine: 20g; Oyster sauce: 20g; Granulated sugar: 5g; Scallion shreds: 15g; Ginger shreds: 15g; Water starch: appropriate amount; Cooking oil: appropriate amount.
Taste: Salty and fresh; Cooking method: Stir-fry; Time-consuming: Ten minutes; Difficulty: Simple.
Step-by-step cooking of “Five-color Mandarin Duck with Willow”
Put the beef tenderloin and chicken tenderloin separately into salt, chicken powder, pepper and yellow wine. Put a little baking soda in the beef tenderloin.
Then mix well with appropriate amount of water starch.
Marinate for 10 minutes and set aside.
Prepare the sauce: Put salt and pepper in a bowl first.
Add appropriate amount of chicken powder.
Add 5g of granulated sugar.
Add a little Shaoxing wine.
Add about 20g of oyster sauce.
Add appropriate amount of water starch and mix well. Set aside.
Blanch all the auxiliary materials and set aside.
Heat the wok, add appropriate amount of cooking oil, and stir-fry the beef tenderloin first.
Stir-fry the beef tenderloin until it is slightly discolored, then add the chicken tenderloin and stir-fry together.
After the beef tenderloin and chicken tenderloin are slightly discolored, add scallion shreds and ginger shreds.
After the scallion and ginger are fragrant, add all the auxiliary materials and stir-fry over high heat.
After stir-frying evenly, pour in the sauce and stir-fry.
When the sauce thickens, remove from heat and serve on a plate. The dish is now ready to be served.
